These cookies should be called something descriptive like 'chocolate and peanut butter cookies' or 'cocoa-nut cookies' but since so many of my recipes center on chocolate and peanut butter I didn't want to get you confused.
Did I mention I like chocolate and peanut butter?
As much as my family has eaten chocolate and peanut butter in so many combination you'd think they'd become indifferent to yet another pb and chocolate cookie, but, it turns out, even they are not immune to the sublime thrill that biting into this chocolate-coated peanut butter and macadamia nut number. It is therefore named after the first reaction almost everyone has had to their first bite:
Oh my god, this is sooooo good!
I'm usually not one to brag (go on too much, yes, but not brag), but I will tell you that it is. It is very good. You should go make some now. And while they are in the oven take a moment to loosen your belt. You will the extra room.
omg cookies
1 ripe banana
1/4 cup soy milk or water
1 cup of peanut butter
1 cup sugar
2 cups whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup macadamia nuts, chopped
1 cup of dark chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a large bowl mash the banana with a fork. Add the soy milk (or water) and blend into smooth-ish paste. Add in peanut butter and sugar and mix well.
In a large bowl mash the banana with a fork. Add the soy milk (or water) and blend into smooth-ish paste. Add in peanut butter and sugar and mix well.
Add the flour, baking soda and salt and mix well. Fold in macadamia nuts.
Roll up mixture into ping pong ball size balls and place on cookie sheet, allowing enough room for cookie to expand while cooking. Flatten each ball slightly with the back of a spoon or your thumb. Place into oven for about 10 minutes. Take them out when they look like they still could use another minute in the oven. Peanut butter cookies dry out very quickly if baked for too long.
When cookies are cooled, melt chocolate chips in microwave. Heat chips about 20 seconds or so then stir. Continue heating and stirring until the chips are almost entirely liquid. Do not over heat!
Use the back of a spoon to coat the half of the top each cookie. Set on parchment or wax paper to cool (could take several hours for the chocolate to completely stiffen, depending on type used.)
Eat in the company of friends and family. Like booze, these cookies should never be consumed alone.
OMG I am totally making these! Oh yes - I am!
ReplyDeleteThose look great, and if I had a banana in the house, I'd be up and baking right now. (I may have to try it with the canned pumpkin that's on hand...)
ReplyDeleteHoly Moly! Can't wait to try these!!! s
ReplyDeletehow many does the recipe make? And if I don't have macadamia nuts do you think the cookies would suffer much?
ReplyDeleteI want to bring these to a cookie exchange next week but need to try out a test batch (or two. Maybe three just to be sure)
Crystal, makes about 2 dozen cookies. I'd be fine without nuts (though, you could try a different sort of nut too).
ReplyDeletelove those! might give them a try today.
ReplyDeleteI want to try them too. I'd have to learn where to buy the flour though.
ReplyDeleteHi there! It's my first time to bake them. They seem to be quite gooshy. What's the texture supposed to be like? The bottoms were a bit burnt already. I think I set the temp too high.
ReplyDeleteThese cookies look fantastic! However, my fiance has a severe allergy to bananas. Could this be made with applesauce or something else instead?
ReplyDeleteBethany,
ReplyDeleteI use bananas as an egg replacer, so I would try either a bit of flax meal mixed with water (1 tbsp flax with 4 tbsp water per a banana) or an egg replacer starch product. Or you can go with apple sauce and tell us how it turns out :)